Anisole
ALDRICH/W209708 - ≥99%, FCC, FG
Synonym: Methoxybenzene; Methyl phenyl ether
CAS Number: 100-66-3
Empirical Formula (Hill Notation): C7H8O
Molecular Weight: 108.14
EC Number: 202-876-1
MDL Number: MFCD00008354
Linear Formula: CH3OC6H5
Product Type: Chemical
agency | follows IFRA guidelines |
application(s) | flavors and fragrances |
assay | ≥99% |
autoignition temp. | 887 °F |
biological source | synthetic |
bp | 154 °C (lit.) |
density | 0.995 g/mL at 25 °C (lit.) |
documentation | see Safety & Documentation for available documents |
food allergen | no known allergens |
form | liquid |
fragrance allergen | no known allergens |
grade | FG |
Fragrance grade | |
Halal | |
Kosher | |
InChI | 1S/C7H8O/c1-8-7-5-3-2-4-6 |
InChI key | RDOXTESZEPMUJZ-UHFFFAOYSA |
mp | −37 °C (lit.) |
organoleptic | anise; ethereal |
Quality Level | 400 |
refractive index | n |
reg. compliance | EU Regulation 1223/2009 |
EU Regulation 1334/2008 & 178/2002 | |
FCC | |
FDA 21 CFR 117 | |
SMILES string | COc1ccccc1 |
vapor density | 3.7 (vs air) |
vapor pressure | 10 mmHg ( 42.2 °C) |
Application: |
|
General description: | Anisole is a volatile phenolic flavor compound that is reported to occur in cooked meat. |
Symbol | GHS02 |
Signal word | Warning |
Hazard statements | H226 |
Precautionary statements | P210 |
Risk Statements | 10-66 |
Safety Statements | 26 |
RIDADR | UN 2222 3 / PGIII |
WGK Germany | WGK 2 |
Flash Point(F) | 109.4 °F - closed cup |
Flash Point(C) | 43 °C - closed cup |
Supplemental Hazard Statements | EUH066 |
Purity | ≥99% |
bp | 154 °C (lit.) |
mp | −37 °C (lit.) |
Density | 0.995 g/mL at 25 °C (lit.) |
Refractive Index | n |
FEMA Number | 2097 |
UNSPSC | 12164502 |